Agedashi Tofu (Fried Tofu in Dashi Sauce) is a classic Japanese home-cooking dish that’s loved by all generations and commonly found on izakaya menus. Growing up, I used to think tofu was boring as it tasted too simple and didn’t feel very exciting. But over time, I realized how wrong I was! With just a few simple ingredients and steps, this dish transforms tofu into something super flavorful and satisfying. Lightly frying the tofu brings out a deeper, richer flavor, and when paired with a dashi-based sauce, it becomes a comforting dish with surprising depth. You can also easily make this recipe vegan by using a plant-based dashi, making it a versatile option for different diets.
Ingredients
- Tofu: 14 oz (396 g)
- Flour: 1½ Tbsp
- Potato Starch (or cornstarch): 1½ Tbsp
- Oil (for frying): as needed
For the dashi sauce
- Dashi: ½ cup
- Mirin: 1 Tbsp
- Soy sauce: 2 Tbsp
For garnish
- Grated daikon radish: 1 tablespoon per serving
- Green onion (chopped): as needed
See recipe card for quantities.
Step-By-Step Instructions
1. Prepare the dashi sauce
In a small pot, combine the dashi, mirin, and soy sauce. Heat until it just begins to simmer, then turn off the heat and set aside.
2. Prepare the tofu
Cut the tofu into bite-sized pieces (about ½ inch thick). Line a plate with double layers of paper towels, place the tofu on top, and cover with another double layer of paper towels. Let it sit for 5–10 minutes to remove excess moisture.
Meanwhile, start heating oil in a frying pan to a depth of about half the height of the tofu pieces.
3. Coat and fry the tofu
In a small bowl, combine the flour and starch and mix well. Lightly coat each piece of tofu with the flour mixture, making sure all sides are evenly covered. Immediately place the coated tofu into the hot oil.
Fry at about 320–330°F, cooking for about 2 minutes per side, until lightly golden.
4. Serve
Place the fried tofu on a plate. Top with grated daikon radish and chopped green onion, then pour the warm dashi sauce over the tofu.
Top Tip
- Coat and fry immediately: After coating the tofu with the flour and starch mixture, place it in the pan right away. If left sitting too long, the coating will absorb moisture from the tofu, causing it to become sticky, fall off, or clump together.
- Use the right oil temperature: Keep the oil around 320–330°F. If the temperature is too low, the tofu will absorb excess oil; too high, and the coating may burn before heating through.
FAQ
Yes. Some recipes use either one on its own, and that works perfectly fine. However, using a mixture of flour and starch is recommended for beginners because the coating is less likely to fall off.
In terms of texture, flour creates a slightly crisp coating that softens over time, while potato or cornstarch gives a lighter texture but can become a bit sticky as it absorbs the dashi sauce. By combining both, you get the best of each, better coating stability and a balanced texture.
You can use whatever tofu you like! While many recipes recommend medium or firm tofu, I personally like to use soft tofu, and it turns out delicious!
In my experience, soft (silken) tofu sold in the U.S. is not as delicate as the silken tofu in Japan, so it still holds its shape well when frying. On the other hand, Japanese silken tofu is much softer and can be harder to handle, so firmer tofu is usually recommended there.
Ultimately, it comes down to your preference. You can use what you like and what’s available to you.
Agedashi Tofu (Fried Tofu in Dashi Sauce)
Ingredients
For Fried Tofu
- 14 oz Tofu
- 1½ tablespoon Flour
- 1½ tablespoon Potato Starch (or Cornstarch)
- Oil for frying as needed
For the Dashi Sauce
- ½ cup Dashi
- 1 tablespoon Mirin
- 2 tablespoon Soy sauce
For Garnish
- 1 tablespoon Grated daikon radish per serving
- Green onion (chopped) as needed
Instructions
- Prepare the dashi sauce: In a small pot, combine the dashi, mirin, and soy sauce. Heat until it just begins to simmer, then turn off the heat and set aside.
- Prepare the tofu: Cut the tofu into bite-sized pieces (about ½ inch thick). Line a plate with double layers of paper towels, place the tofu on top, and cover with another double layer of paper towels. Let it sit for 5–10 minutes to remove excess moisture. Meanwhile, start heating oil in a frying pan to a depth of about half the height of the tofu pieces.
- Coat and fry the tofu: In a small bowl, combine the flour and starch and mix well. Lightly coat each piece of tofu with the flour mixture, making sure all sides are evenly covered. Immediately place the coated tofu into the hot oil. Fry at about 320–330°F, cooking for about 2 minutes per side, until lightly golden.
- Serve: Place the fried tofu on a plate. Top with grated daikon radish and chopped green onion, then pour the warm dashi sauce over the tofu.
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